Piggy’s is a sprawling restaurant specializing in Korean BBQ and is from the same people behind Little Piggy’s in the Annex.

The grills here use charcoal to infuse the meat with that signature charcoal flavour, but are gas-based so as to comply with local bylaws.

For all the attention paid to Piggy’s BBQ options, it should be remembered that they are a full-service Korean restaurant. This means there are plenty of non-grill options here as well.

Case in point is the UFO Fried Rice ($14). This humble fried rice dish gets elevated to the next level with the addition of eggs and cheese. It's a gooey delight. You can even add more cheese for an extra $2, because why not.

Jeongol is essentially a Korean hotpot, which is perfect in colder months. I try the Bulgogi X Octopus Jeongol ($33), and was floored by how delicious it was.

The spicy and chewy octopus are a nice contrast to the sweet and tender bulgogi beef. This is a good dish to share.

The Bossam ($33) is brined Napa cabbage used to wrap marinated pork that's mixed with seasoned radish. The result is a sour-spicy-sweet combination that is equal parts meaty and refreshing.

The reason most people come here is to grill some meat. The Piggy’s Signature Pork Belly (starting at $44) comes with thick, juicy cuts and has a slight herb-like aroma that I have yet to taste anywhere else.

Carnivores that aren't on a budget should jump right into the Premium Beef Sirloin (starting at $72). This one comes with thick cuts of prime AAA.

To drink, the Real Fruit Twist are fun fruit-flavoured sodas that come in a blinking lightbulb glass ($8). I like the peach one the best.

Of course, what would a Korean restaurant be without a selection of soju? The Pomegranate Soju ($17) goes down great with the massive amounts of meat that signifies a meal at Piggys.

Dessert comes in the form of an uber-cute flower pot-looking container. The Flower Pot Ice Cream ($6) is a pure milk, house-made ice cream that comes with cookie crumble sprinkled on top.